This recipe comes from the 2007 Better Homes and Gardens "Your Best Recipe” Contest. Prize winner Jamaine Batson of Salt Lake City, Utah, used Sun-Maid California Apricots, which are tangy-sweet and sun-ripened to full flavor in the Central Valley of California. Just 1/4 cup (about 1 1/2 ounces) gives you a full serving of fruit and adds fiber and antioxidants to your diet.

Ingredients

2 pounds boneless pork shoulder roast

1 large onion, chopped

1 cup Sun-Maid California Apricots, sliced

1 to 2 chipotle chilies in adobo sauce, chopped

3 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon dried crushed oregano

1/2 teaspoon ground black pepper

1/8 teaspoon ground cinnamon

1 (14-ounce) can chicken broth

1/2 cup orange juice

Salt

2 cups shredded cabbage

1 small bunch fresh cilantro, leaves removed from stems (1/2 cup)

Dairy sour cream

Warm corn tortillas

Directions:

TRIM fat from meat. If necessary, cut meat to fit into a 3 1/2- to 4-quart slow cooker.

COVER and cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours.

REMOVE meat from liquid and place on a cutting board.

SHRED meat with a fork.

SKIM fat from liquid in cooker.

RETURN meat to liquid and stir to combine.

SEASON to taste with salt.

SERVE with cabbage, cilantro, sour cream, and corn tortillas.

Makes 6 servings.

*Note: Because hot chili peppers, such as chipotles, contain volatile oils that can burn your skin and eyes, avoid direct contact with chilies as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water.